theplantbasedcatholic
Plant-Based Garlic Cilantro Soup w/Chickpeas
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Add 2C cilantro, 1/4C nuch, 2t chopped jalapeño, 1T lemon juice, 1/2t paprika to a food processor.
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Puree into a runny pesto by adding 1/3C vegetable stock. Set aside.
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Toss bread of choice with 1/2t paprika and 1t lemon juice.
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Toast in a pot, stirring until browned on the outside. Set aside.
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Cook 8 chopped garlic cloves in a splash of vegetable broth for one minute.
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Add 6C vegetable broth and 2 cans drained chickpeas. Bring to a simmer. Cook until heated through.
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Remove from the heat and add the pesto. Season with salt and pepper.
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To serve, ladle soup into a bowl, top with croutons and additional paprika. Enjoy!
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Elizabeth
Recipe developer behind The Plant-Based Catholic
To learn more about this Jumprope:
https://theplantbasedcatholic.com/2021/01/04/plant-based-...
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